Youtube or google ****pizza MARINARA napoletana ****
Marinara is indeed pizza with no cheese. According to those who tried it in Napoli -Italy, you can hardly miss the cheese in it; it is delicious without cheese.
When I heard about it I said why would one make cheeseless pizza? I now know why. How tricky those Italians are.

There's a wood-fired oven chain in Washington called The Rock (7-8 stores) that burn separate ovens for traditional and 'intolerant' (lactose and gluten) pies. I believe the closest one to you is in Bothell. You might give them a call to ask what kinds of cheese-less pizzas they have on their menu other than what shows on their website. And of course, other types of sauces (ie pesto) they offer.

This is a very good suggestion by Tropicalcoasting that I had to tell being from Syria.
Man'ousheh [Zatar(origano+dreid grained chick-peas+sumac+sesame+?)+olive oil]
Mhammara (topping with just hot chili).
The middle eastern lamb pizza suggested by Tropicalcoasting actually originated in Damascus and is known in the middle east as (Sfieha Shamiaiyh) i.e. (Damascene meat sheets) in English. In Damascus it is known as only (Sfieha) which means (meat sheets). (Sham) means (Damascus) in spoken language. Here is the recipe for the topping (I make it every now and then for my family):
1 Kg fatty lamb meat
1 cup of yogurt
1/2 cup of pomegranate syrup (produced by evaporating and concentrating pomegranate juice for 6 hrs on a low heat)
1 big onion
1 clove of garlic
pepper, (very very little) nutmeg, cinnamon, ginger, cumin, salt.
Put the onion and the meat altogether with the garlic in a meat grinder, adjusted on the FINEST blade, grind the mixture TWICE, mix the outcome with the rest of ingredients. You got the topping.
Here in Damascus, the dough is formed in very thin rounded rectangle sheets 2"*4", generously topped with the topping, decorated with a few pieces of pine, then to the oven. It cooks exactly like a Neapolitan pizza; in a minute or so. I do not know any body who did not like it, so try it out. Delicious.
Damn! I forgot about your wife . Yogurt is made of milk. No problem, you may replace it with tomato paste, but it will no longer be the original Damascene flavor, though it will remain delicious.

...and caramelized onions cooked down with pieces of bacon makes for a fabulous pizza topping. The caramelized onion with bacon is called onion jam. For those who are not lactose intolerant, adding a few bits of bleu cheese on top is also fantastic.

My brother-in-law doesn't think it's pizza unless it's just cheese and pizza sauce...which just makes me feel sorry for him. As you've seen from the first few responses to your thread, there are lots of awesome pizza toppings and combinations that don't include (or need) products with lactose components. It sounds to me like your wife's lactose intolerance may result in a terrific expansion of foodie experiences for you both (and all that come to your pizza parties)! Embrace & enjoy the opportunity.

Hey Capt. Paul - Lots of tasty suggestions there. On a different tack, some cheeses are sold as 'lactose free'. Apparently, most of the lactose is in the whey and subsequently there is not a lot of lactose in cheese anyway. When hard cheeses are aged the lactose is converted to lactic acid and the lactose content remaining is either too small to measure or at a level not capable of causing any sort of reaction by lactose intolerant folk.

Lactose is a carb so if you check the carb count on cheeses it will give you an indication of how much lactose is present
Mozzarella is pretty low
Milk is 5.2 per 100g
Mozzarella is 2.1 for 100gCarbs in Mozzarella Cheese

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